Simple, practical, and full of everyday flavour, Ridge Gourd Chutney Recipe (Heerekai Chutney) is a vegetarian Indian, South Indian side dish made with ridge gourd without skin, urad dal, and green chilli in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: Indian, South Indian

Ingredients

  • 1 cup ridge gourd without skin ((roughly chopped))
  • 1 teaspoon urad dal
  • 2 green chilli
  • 1/2 inch tamarind
  • 3 cloves garlic
  • 1/2 teaspoon organic jaggery ((optional))
  • 1 teaspoon oil (divided)

For Tempering:

  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1 stalk curry leaves
  • 1 pinch asafoetida (hing)

Method

  1. Take a pan, add oil. Once the oil is hot, add urad dal and fry till they turn light brown.
  2. Then add green chilies, garlic, tamarind, saute for another 1 minute, and put it in a blender.
  3. Now fry chopped ridge gourd in a half a teaspoon of oil until it turns light brown and keep aside until it cools down.
  4. Then grind together everything along with salt, jaggery to a coarse or smooth paste according to your preference. [Note: My mom makes it coarse every time.]
  5. Add the tempering to the chutney and serve with idli, dosa, rice, or roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.